Ingredients
1½cupsgraham cracker crumbs,from 12 whole crackers
5tbspunsalted butter,melted
2tbspsugar
⅛tspsalt
32ozcream cheese,(4 8 blocks) at room temperature
2cupssugar
3tbspall purpose flour
4tspvanilla extract
1tsplemon zest,packed, from 1 lemon
2tspfresh lemon juice,from 1 lemon
¼tspsalt
6large eggs
½cupsour cream
*berry sauce,(see Recipe Notes for recipe) for serving, optional
Preparation
Preheat the oven to 375 degrees F and set an oven rack in the lower middle position. Wrap a 10-inch springform pan with 1 large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top of the pan.
Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan.
Bake the crust for 10 minutes, until set. Remove the pan from the oven and set it aside.
Reduce the oven temperature to 325 degrees F. Set a kettle of water to boil.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed for about 1 minute until just smooth.
Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
Add the eggs, 1 at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
Check to make sure the oven has cooled to 325 degrees F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust.
Pour the boiling water into the large roasting pan to come about 1-inch up the side of the cake pan. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes until the cake is just set.
Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath for about 45 minutes until the water is just warm. Remove the springform pan from the water bath and discard the foil.
Run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or on a serving platter. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if desired.
